Sweet Potato, Kale, and Goat Cheese Frittata Recipe
A hearty frittata packed with kale, sweet potatoes, onions, plus some goat cheese to top it off with.
Sweet Potato, Kale, and Goat Cheese Frittata
- 1 large sweet potato (peeled cut into ½ inch cubes)
- 2 TB olive oil
- ¼ cup brown sugar
- 4 TB unsalted butter
- 1 medium-sized onion
- 2 cups kale (stems removed)
- 7 eggs
- 1/3 cup whole milk
- 1 teaspoon sea salt
- 1 ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 4 oz goat cheese ((I used Vermont Creamery’s herbed goat cheese, but if you use regular, feel free to add a few herbs to the mix!))
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Preheat oven to 450 degrees F.
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On a baking sheet, mix sweet potatoes with oil, brown sugar, and a little salt and pepper.
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Roast for 20 minutes or until caramelized and tender.
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While sweet potatoes are roasting, melt butter in a 10-inch cast iron skillet over medium-high heat.
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Add onions and cook them down for 8-10 minutes or until tender and translucent. Add kale and continue cooking kale down.
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Remove from heat, set aside.
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Remove sweet potatoes from oven. Reduce oven to 400 degrees F and spoon potatoes over top of your kale and onions in the skillet.
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In a mixing bowl, whisk together eggs, milk, salt and pepper, and red pepper until everything is fully incorporated.
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Pour over top of your kale, onions, and sweet potatoes.
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Dot with goat cheese.
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Bake for 30-35 minutes or until puffed and brown on top.
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12. Remove from oven, serve immediately (frittata can keep for up to 3 days).
Brett F. Braley was born in Indiana, raised in Pennsylvania, and has spent time in California, Texas, and Italy. Now back in PA, he lives on a five-acre farm with his partner, their 3 dogs, and 10 chickens (with a few dozen more on the way!). Find more about Brett at figandbleu.com and @figandbleu on all social media channels.
I absolutely LOVE this frittata! Can I freeze it?